Pitas Stuffed with Zucchini and Barley Salad
Soft pitas, a crunchy salad with grated veggies, and a touch of feta.
- Prep time: 20 minutes
- Cook time: 10 minutes
Craving a fresh lunch that fills you up without keeping you stuck in the kitchen? These stuffed pitas combine barley, quick-grated veggies, and gentle spices for a colorful, satisfying vegetarian meal. Perfect for a picnic, a lunch box, or a light dinner on the go.
Ingredients
Recipe steps
Cook the barley
Prepare the barley according to the package instructions. Drain and let cool completely.
Grate the vegetables
Using a grater or the grating disc of a food processor, grate the zucchini, carrots, and red onion. Finely chop the parsley and garlic. Drain the chickpeas well and lightly mash them with a fork.
Season the salad
In a large bowl, mix the grated vegetables, chickpeas, and parsley. Add the salt, pepper, turmeric, and curry. Mix well.
Prepare the dressing
In a small bowl, whisk the lemon juice with the olive oil. Pour over the salad and toss to combine.
Bring it all together
Add the cooled barley to the salad and gently mix. Fold in the crumbled feta, stirring gently so it doesn’t break up too much.
Stuff the pitas
Cut the pitas in half to form pockets. Generously fill with salad and serve right away.
Tips and variations
- No barley? Bulgur, quinoa, or even brown rice work just as well.
- For a vegan version, swap the feta for crumbled firm tofu or diced avocado.
- Add a few fresh mint leaves for an extra burst of freshness.
Anti-waste tips
Don’t toss the liquid from canned chickpeas! Aquafaba can be whipped into stiff peaks for plant-based mousses or meringues.
Carrot tops make an excellent pesto: blend them with garlic, walnuts, parmesan, and olive oil.
